Boston Market's E. Chicken Pot Pie Copycat Recipe

Boston Market's Chicken Pot Pie features tender chunks of chicken, hearty carrots, peas, and creamy savory gravy, all enclosed in a flaky golden crust, delivering a comforting and satisfying homemade flavor.

Equipments

• Oven
• Saucepan
• Mixing bowl
• Rolling pin
• Baking dish or pie dish
• Whisk
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Spoon or spatula
• Pastry brush

Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 refrigerated pie crust (or homemade pie crust)
• 1 egg (for egg wash)

Using cooked chicken breast ensures the filling remains tender and flavorful without overcooking during baking. Frozen peas maintain their texture and sweetness compared to fresh ones, which may become mushy. Choose low-sodium chicken broth to better control the salt levels in your pot pie, especially when combined with added seasonings like thyme and parsley. A refrigerated pie crust saves time but homemade pie crust can enhance the buttery, flaky texture of the final dish. Your Chicken Pot Pie from Boston Market copycat menu captures the comforting blend of creamy gravy and hearty vegetables perfectly.

Instructions

• Instructions Needed:
• Preheat oven to 400°F (200°C).
• In saucepan over medium heat, melt butter.
• Add carrots and celery; cook until softened, about 5 minutes.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually whisk in chicken broth and milk until smooth.
• Bring to simmer; cook until thickened, about 5 minutes.
• Add salt, pepper, thyme, and parsley; stir to combine.
• Stir in cooked chicken and peas; remove from heat.
• Pour chicken mixture into baking or pie dish.
• Roll out pie crust to fit dish if needed; cover filling with crust.
• Trim and flute edges; cut small slits in top for steam.
• In mixing bowl, whisk egg; brush over crust with pastry brush.
• Bake 25–30 minutes, or until crust is golden brown.
• Let cool 10 minutes before serving.

Substitution

Boston Market's Chicken Pot Pie copycat recipe combines tender chicken, diced carrots, peas, and celery in a creamy sauce thickened with butter and flour, encased in a flaky pie crust brushed with egg wash for a golden finish. You can substitute frozen mixed vegetables if peas or carrots are unavailable, maintaining the dish's hearty texture and flavor. For dairy alternatives, use almond or oat milk in place of whole milk while ensuring the sauce retains its creaminess. If refrigerated pie crust is not available, a simple homemade dough with flour, butter, and ice water can be prepared quickly with a rolling pin and mixing bowl. Adjust seasoning to taste while stirring the filling to prevent lumps and achieve a smooth consistency before filling the pie.

Tips

Ensure your oven is fully preheated to 400degF before baking to achieve a golden, flaky crust. When thickening the filling, whisk steadily to avoid lumps and create a smooth gravy texture. Use a pastry brush to apply egg wash evenly--it enhances crust color and shine. Let the pie cool for at least 10 minutes to allow the filling to set, preventing spills and improving flavor balance.

Nutritions

Boston Market's Chicken Pot Pie contains approximately 450 calories per serving, providing a balanced source of protein from the 2 cups of cooked chicken breast. The inclusion of carrots, peas, and celery contributes dietary fiber, vitamins A and C, and antioxidants, supporting your immune health and digestion. The creamy gravy made with low-sodium chicken broth and whole milk offers calcium and essential minerals while keeping saturated fat moderate thanks to the use of unsalted butter and controlled seasoning. This dish delivers both macronutrients and micronutrients that can fit well into a nutritious meal plan when portioned appropriately.

Storage

Store your Boston Market Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days to maintain its flavor and texture. For longer storage, wrap the pie tightly with plastic wrap and aluminum foil before freezing; it can be kept for up to 2 months. When reheating, bake in a preheated oven at 350degF (175degC) until the crust is crisp and the filling is heated through.

Variation or Alternatives

You can substitute frozen peas with fresh or frozen green beans for added texture and flavor variation. Instead of whole milk, use half-and-half or heavy cream to create a richer, creamier filling. For a homemade touch, replace the refrigerated pie crust with a scratch-made buttery pastry dough using cold unsalted butter and ice water. Alternatively, you can bake individual pot pies in ramekins for personalized servings and faster cooking times.

Allergies

Boston Market's Chicken Pot Pie contains common allergens such as dairy from butter and whole milk, and eggs used in the egg wash. The all-purpose flour crust contains gluten, which may trigger reactions in individuals with celiac disease or gluten sensitivity. You should check each ingredient carefully if you have allergies to wheat, dairy, or eggs before enjoying this dish.

Why this recipe?

Boston Market's E. Chicken Pot Pie menu is popular for its creamy filling packed with tender chicken, vegetables, and savory gravy, wrapped in a flaky, buttery crust. You'll appreciate the nostalgic comfort it offers, satisfying cravings for a hearty, home-cooked meal without the hassle. Making a copycat version allows you to customize the ingredients for freshness and dietary preferences while recreating the iconic flavor at a fraction of the cost. This classic dish combines convenience, taste, and warmth, making it a rewarding culinary project.